Daikon Radish - shredded and dried

Have some on hand? Go Here to browse EDEN Recipes that use this product.

Quick Overview

Finely sliced sun-dried daikon radish with spectacular flavor. Use in vegetable dishes and steep it for a balancing tea. Helps metabolize fat, pass water, and promote cardiovascular health. A good source of potassium and fiber.

* See Detailed Description for FDA qualified health claim.

Details

Eden Dried Daikon Radish is traditionally made in Miyazaki prefecture of southern Japan. Fresh daikon radishes are harvested from winter to early spring, cleaned, sliced into delicate strips and sun-dried on rice straw mats. Cool evening temperatures and bright sun drying during the day cause the flavor to mellow, concentrate, and become sweet while preserving nutritional value. Dried and shredded daikon is called 'sengiri' or 'kiriboshi' daikon, in Japan.

Daikon Raphanus sativus longipinnatus literally means 'great root' and is considered the king of Oriental vegetables. This long white radish originated in China and was introduced to Japan over 1,000 years ago. It is a staple vegetable in Asian cooking. Before refrigeration daikon and other vegetables were dried or pickled to ensure availability year round.

Eden Dried Daikon Radish is naturally made and sun dried in the ancient, traditional manner without the use of chemicals, artificial colorings or artificial drying techniques. Most commercial shredded daikon in Japan today is bleached to a white color. Traditionally processed Eden Dried Daikon is a natural light cream to tan color.

Eden Dried Daikon is low in sodium (20mg per serving) and high in potassium (420mg per serving). The FDA says, "Diets containing foods that are a good source of potassium and that are low in sodium may reduce the risk of high blood pressure and stroke." It is also low calorie, contains no fat, is cholesterol free and is a good source of dietary fiber.

Eden Dried Daikon can be used in making soups, soup stock, noodle broth (dashi), stews, teas, and vegetable side dishes. It is often cooked with sea vegetables such as kombu, arame and hijiki.